A comparative evaluation of soy paneer and milk paneer incorporation on sensory characteristics of some indigenous foods

Milk paneer and soyban paneer (tofu) were compared for their effects or, sensory characteristics of some indigenous foods namely vegetablecurry, Parantha, Kachauri, Dosa, Samosa and Pakora. Results of protein analysis showed that tofu incorporated with indigenous foods contained higher protein (dry basis) than those incorporated with milk paneer. Sensory evaluation revealed taht among indigenous foods studied, only tofu incorporated vegetable curry scored significantly lower than milk pdneer incorporated, but performed fairly well on a 9 point Hedonic scale. On the other hand, tofu incorporated parant has scored significantly higher for body and texture than those incorporated with milk paneer and other products remained at par.